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Monday, September 07, 2009

Grated Beet and Anise Slaw

It feels like it's been forever since I've posted. I've been insanely busy, mostly with physics, though my other homework has been fitting in somehow. I have never had so much homework in my life before. As a result, I've been living off quick foods and take-out. Finally tonight I had a chance to cook.

We bought a good amount of produce before P went camping for Labour Day. I saved most of it for when he got home so we could enjoy it together (plus, when he's gone I seem to live on matzot brei, scones, salads, makdous and hummus). He came home with some steaks, so I figured I'd make those, plus some of that parmesan crusted eggplant. However, I wanted to have a beet and fennel salad. Normally I roast my beets before doing anything with them, but I really do enjoy them raw as well (turns out Francis also likes raw beets), so I thought I'd just make a slaw out of them. Hope you enjoy!

1 large beet, peeled and grated
1 anise/fennel bulb, grated then pressed between the hands to eliminate excess moisture

About Me

The culinary adventures of a full-time, non-traditional grad student in Houston. My focus is on healthful, delicious meals that emphasize frugality in the kitchen, eliminating food waste, and a willing openness toward exploring the flavors of various cuisines.